Effects of deglycosylation and the Maillard reaction on conformation and allergenicity of the egg ovomucoid
Author:
Affiliation:
1. Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15791
Reference26 articles.
1. Molecular properties of food allergens
2. Digestibility and IgE-Binding of Glycosylated Codfish Parvalbumin
3. Maillard reaction with ribose, galacto-oligosaccharide or chitosan-oligosaccharide reduced the allergenicity of shrimp tropomyosin by inducing conformational changes
4. Advanced Glycation End Products
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